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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1968-12-19, Page 10A honeymoon spent in Michigan followed the recent wedding of Lucinda Thse Bowerman, daughter of Mr. and Mrs. Fred A. Bowerman, RR 3 Lucan, and Robert Henry Forrest, son of Mr. and Mrs. Cooper Forrest, Exeter. Pastor Ivor Bodenham officiated at the double-ring service in Emmanuel Baptist Church, Exeter, decorated with mauve and white mums. Mrs. Florence Keyes, Exeter was the organist. On the arm of her father, the bride wore a floor-length gown of white poid des veil featuring long sleeves and a slight empire waistline highlighted by a bow. The train, caught at the shoulders with two bows, was of poid des veil with deep scalloped Trivitt ACW names slate The Christmas meeting of the ACW of Trivitt Memorial Church was held December 10 in Trivitt .Hall. A potluck supper was enjoyed by members and friends followed by a devotional period and business session with the president, Mrs. Ralph Genttner presiding. In appreciation of her faithful service during their time in Exeter, Mrs. Seegmiller was presented with a gift by Mrs. Murray Greene. Mrs. Seegmiller ' thanked the members and wished them every success in their work. She later showed pictures of the recent trip she and Rev. Seegmiller enjoyed in England and the European countries. Elected to office for 1969 were past president, Mrs. Ralph Genttner; president, Mrs. Andy Carter; secretary, Mrs. Nelson Wells; treasurer, Mrs. Wm Middleton; Living Message, Miss Marian Bissett; Social Service, Mrs. Murray Greene; Dorcas, Miss Verna Greenlee; sick and shut-ins, Mrs. Chas. Poore; Prayer Partner, Mrs. Les Gibson. Caven WMS elect officers The annual meeting of Caven WMS was held at the Church. Officers for 1969 were installed by Mrs. E. Moore as follows: past president, Mrs. Wm Sillery; president, Mrs. Cliff Ersman; vice-president, Mrs. Carmen Cann; secretary, Mrs. T. Pryde; treasurer, Mrs. N. Stanlake. Friendship and service, Mrs. A. Moir; supply, Mrs. L. Learn; Glad Tidings, Mrs. R. Oke; Home Helpers, Mrs. L. Kirk; literature and library, Mrs. E. Johnston; life membership, Mrs. A. Whilsmith; pianist, Mrs. H. Strang; auditor, Mrs. J. Taylor. After the meeting ,lunch was served by Mrs. Cann and her committee. Mrs. Rozendal was hostess for the meeting. Mr. & Mrs. Terry Arrnishaw, Bagotville Quebec, have returned home after spending a Week With the latter's parents, Mr. and Mrs. W.G. Appleton. Mrs. San Hendrick has returned to her home from a four-month trip to Vancouver" and Victoria, BC. Her son-in-law and daughter,• Mr. & Mrs. Jerry Drysdale, Kenora, returned with her to spend two Weeks. Mr. & Mrs, W. Hawley), Hamilton, spent the weekend with Mr. & Mrs. Bill Marshall. Blueberries, gooseberries, dranberties and currants may be frozen Without sugar, Or syrup, Or liquid iniist used sooner than ordinarily.• GIFTS! FOR HER Chanel Cologne Tigress ... $4.00, 4.50, 6.50 $2.75, $4.00 sets $2.75, $4.00 Woodhue Wind Song .... Evening in Paris Creme Sachet $3.00 ... $1.50, 2.50, 2.75 fir -1.14V+0 ilk 01 FOR HIM Brut $1.00, 5.95, 9.00 Old Spice . $3.00, 3.50, 1.75 Burley $1.75, 2.00, 5.50 Black Watch $4.75, 6.00, 6.50 .askilb,.‘ 'Prep, CANDY Smiles & Chuckles Turtles $2.10 2 lb. Assorted $3.30 1 lb. Assorted ....... $1.65 Bavarian Mint .... $1.90 Miniature 0.1“.110•••••iii.• $2.25 , 6 •-"" . ) • 11 PHONE 235-1570 EXETER rt rs 111!41F.O.PpMergeltrovisioNvxxt*rea•litevivointegpseolilkIM edifidemosReceice CHOCOLATE REFRESHERS. SIFT togePler all-purpose flour, teaspoon soda, 1/2 teaSpoon Salt. COMINF8, 11/4 cup cut dates, 3/ cup Packed hrown sugar 1/2 cup butter and ,./2 p up water in a saucepan, 'COOK, stirring, Pften dates aPften. STIR in one 6-9z. package (1 cup) semi-sweet chocolate chips. BLEND in 2 beaten eggs and mix well. ADD dry ingredients alternately with 1/2 cup orange juice and 1/2 cup milk, Blend well. STIR in 1 cup chopped walnuts. Spread in a 15" x 10" greased pan. BAKE at 850 degrees for 25 to 30 minutes. (If frosting is desired, use icing sugar and orange juice.) - Mrs. Hugh Morenz SAUERKRAUT SALAD 1 large can sauerkraut 1/2 cup chopped celery V2 cup chopped green pepper V2 cup chopped onion 1 small tomato (cut in pieces) 1 cup sugar 1/2 cup vinegar 1/4 cup salad oil Drain kraut and toss with salad oil. Boil sugar and vinegar together about 5 minutes and let cool. Mix remaining ingredients into kraut-salad oil mixture and pour cooled dressing over top of all. Let stand for 12 hours. Good any time of the year but especially nice at Christmas with red and green of tomato and pepper. - Mrs. Hugh Morenz ICEBOX CAKE DESSERT 2 cups sugar 2 egg yolks 1 cup butter 2 cups crushed pineapple 1 cup chopped nuts (not peanuts) 1 tsp. vanilla 1 lb. vanilla wafers (crushed) Cream butter and sugar, beat until fluffy and add egg yolks one at a time. Beat. Add pineapple slowly. Add nuts and vanilla. Pack half of wafer crumbs in flat pan, add pineapple mixture and top with remaining crumbs. Refrigerate overnight. Serve cold with whipped cream. (Half the recipe fills an 8" x 8" pan and serves from 6 to 8 people.)- - Mrs. Erma Krueger CRANBERRY TARTS 1 cup chopped dates 1/3 cup chopped nuts 11/2 cups cooked cranberry sauce. Mix well and bake in raw shells. Delicious with a dab of whipped cream. - Mrs. Hugh Morenz UNBAKED FRUIT CAKE Bake a spice, white, yellow or chocolate cake mix. Cool and crumble into a large pan. Add following fruit to crumbled mix: 4 cups candied mixed fruit 1/2 cup each of whole red and green cherries (candied) 11/2 cups seeded raisins 1 cup cut dates 4 cups walnut or pecan halves Heat in double boiler 1 pound of marshmallows and 3 tablespoons of milk until melted. Add to the cake mixture. Stir until blended and pack tightly in a foil lined pan and keep in the refrigerator. - Mrs. Hugh Morenz 1 3 PARTY PERCOLATOR Keeps coffee piping hot for hours. Automatic time-temperature con-trol. REG. $23.75 P. _}.0s,rmAS G SPE CIAL, 995 30 CUP Shop of home .PreeChristmas. Clear-au ti PLATE` GLASS 11M ORS $29 9$ $45.00. 24" .K.?,C.$10 95. $29.95 7 .($()." _40" AS SEEN ON TV . . . Veg-O-Matic t $9 95 Hair Wiz $2" Country & Western Records $3 50 Fisher Hardware MAIN ST. EXETER SLAVIA .177 CAL . PELLET RIFLE psARLICE 88 REG. $14.25 Break action breech for fast, easy load- ing, rifle barreled for accuracy. Heavy duty spring for maximum power. 9` w...,ialskzIX-;iii:44443%4WextWAhmtga•g*att;isAht,90exciess•tAia• Uzi•A zilI4voiwgziww:emtrzttuttmigrwAto.xitgAivimITAwt t%M.; cmrtzMi PR O. 1.ritTir 0!.C.IfEAr.0147,1.tritigICOKW.C.11.0it04:0;.07'...:WIPARAIR.R.O.107freRg!.1.6PrArtIC.C.0ittr.10:10"itfri?.10it0:1PIRRACCCWICC.WitOiWgt ORDER TODAY OVEN READY Fresh Hayter Turkeys Hens 554 La. 14-16 LB. Toms 484 LB. Cli• t, FRESH GRADE 'A ' t Roasting Chickens. 554 SCHNEIDERS ti Minced Ham LB. 594 MAPLE LEAF SWEET • SWEET SMOKED, RINDLESS t Bacon DEVON VAC PACK LB. 794 Cottage Rolls PIACKsLEDLB i.$ MAPLE LEAF it Sausage Meat L. 394 FRUITS & VEGETABLES JUMBO CALIFORNIA 294 • CELERY STALKS INDIAN RIVER WHITE OR PINK NIBLETS CORN GREEN GIANT PINEAPPLE. JELLY DESSERTS SHIRRIFF'S CRANBERRY SAUC TOMATO JUICE HEINZ 48 OZ. TINS FANCY 394 MIXED NUTS TIP TOP JS 794 MARSHMALLOWS woNDERFooD 1 LB PKG . 354 EA. 3/$1.00 MARGARINE ELI RINTS 4/$1.00 POTATO CHIPS HOSTESS 13 OZ. FOIL FRESH 594 CHEESE SLICES SWI FT'S PREMIUM 8 OZ. 3/$1.00 BEANS STOKELY'S FANCY GREEN OR GOLDEN WAX 14 OZ. TINS 2/394 STOKELY'S HONEY POD PEAS 14 OZ. TINS 3/67 STUART HOUSE FOIL WRAP 12"x25' ROLL 2/694 , SWIFT'S BROOKFIELD CHEESE BOXES. $1.29 STOKELY'S FANCY, . MITCHELL'S APPLE JUICE TIN 3944802. AYLMER GHERKINS PICKLES 15 OZ. JAR 394 PUMPKIN 28 O TIN Z, 254 12 OZ. TINS LEE'S CRUSHED E WHOLE OR JELLIED 14 OZ. TIN 2/490 OCEAN SPRAY 19 OZ. TIN 2/394; FREE HOCKEY COIN as 3 OZ, ALL FLAVOURS 3/29iti • GRAPEFRUIT 48's 5/390 citi SUNKIST NAVELS • TANGERINES 29 c4 ZIPPER SKIN SIZE 210's DOZ.. • ONTARIO NO 1 TABLE 25 BAG 794 • POTATOES FROZEN FOOD MIXED VEGETABLES SUPREME FANCY FISH STICKS HIGHLINER HADDOCK. ICE CREAM CLOVER CREAM h GALLON • ORANGES 113's DOZ. 694 494 ; 590 890 ; 2 LB. POLY 14 OZ, PKG. .. MAXWELL HOUSE MONARCH qg COFFEE •FLOUR ‘.. 10 OFF LABEL CAKE AND PASTRY I i LB. BAG 711 0 7 LB, BAG 834 , 4 4 44 4.4 ifitif .4 410 4 4 4141441.444w1.44 4 440,41owhiomo4404444kokokodlko 41.;.0 do .04 di 4 .:0 4 4 4 4 tk: Pot. 10; TimesAdVoca December 19, 1908 (photo by Rudy Engel) MR. AND MRS. ROBERT HENRY FORREST Couple wed recently lace around the edges. She wore a two-tiered elbow-length veil and carried a mauve orchid on a white Bible. Bridal attendants were Mrs. Pauline Bailey, Toronto; Miss Judy Coward, Woodham; and Miss Wendy Bowerman, London. They were gowned alike in mauve chiffon over taffeta styled with short sleeves and empire waistlines. White elbow-length gloves and mauve chiffon over taffeta bow headdresses completed their ensembles. They carried cascades of white mums sprayed lavender. Dave Capling, Mitchell, was best man. Glen Stires, Exeter, and Doug Coward, Woodham, were ushers. The wedding dinner was served at the Hensall Hotel and an evening reception was held at the Hensall Community Arena. For travelling, the bride donned a mauve wool dress, deep purple coat trimmed with white fur, white fur hat, black gloves, bag and shoes and a mauve orchid corsage. They well reside in Exeter. Sorority party views slides Beta Sigma Phi Sorority held its annual Christmas party at the home of Mrs. Ross Tuckey with Mrs. Peter Raymond, Mrs. Don Webster and Mrs. Bill Schaeffer as co-hostesses. Each committee contributed a number to the program. Mrs. Bob Russell showed a film on the Holy Land where she had visited, and Mrs. ' Chan Livingstone showed pictures of last year's Christmas party. Santa arrived and distributed Christmas gifts and each girl discovered who her secret pal had been for the year. With SHIRLEY J. KELLER, I had a couple of wonderful letters last week from twe Tea 'n Topic readers, as well as a telephone call from a gal with a stain to remove from a sheepskin rug. I'm afraid I wasn't of much help to the girl with the spot to remove (the booklet I haYe deals with everything, it seems, but sheePsiciu rugs) and the two letters were more of a helpful nature than anything else, but I did want everyone to know how much I appreciated the interest of this trio of ladies. Writing a column like this can be like composing a letter to friends-especially if you are rewarded from time to time with some kind of correspondence in return. How can I know what to write about if I have no idea what you like to read? To date though, I'm more than pleased with your response to this space. Please, keep the calls, letters, recipes and cheery "hello's" coming in the New Year. * One letter came from Mrs. H. Sparling in Walkerton who sent along a recipe for Holiday Punch. This one is something , different again from the ones we had previously so I will print it here for your benefit. By the way, this recipe sounds very much like a punch recipe I used once for a teenage party I was hosting. Although I've since lost track of that particular recipe I remember the ingredients were similar to these-and that the punch was a real success with the kids. HOLIDAY PUNCH 1/2 cup water 1 cup white sugar 1 tsp. grated lemon rind 2 cups orange juice V2 cup lemon juice 1 8-oz. battle grape juice 1 cup tea (optional) 1.8-oz. bottle gingerale Mix first seven ingredients together. Just before serving add gingerale and enough water to make two quarts. NOTE: Don't omit the tea unless you have a particular aversion to it. Most punch with tea has a distinctive taste your guests will appreciate. Use cold well-brewed tea, of course. And many thanks to Mrs. Sparling for the recipe. * * * The second letter was from Mrs. D.R. McCaffrey in Exeter. Mrs. McCaffrey expressed a hope that Tea 'n Topics would provide her with a formula for making those colorful fire logs which burn so brightly in some fireplaces at Christmas. I. •know exactly the ones you mean, Mrs. McCaffrey, but not being a fireplace owner myself I have never investigated their manufacture. I do recall they are made from tightly rolled newspapers and soaked in some solution before being dried for use in the fireplace. Mrs. McCaffrey realizes it is now too late to make these logs for Christmas but she would appreciate it if some of you gals out there would send the instructions along to Tea 'n Topics anyway. She notes these logs are interesting any time the fireplace is in use. .agree. fact, ..thlng$ ly,9* out .1,}f011, I may have :a fireplace to We next chrigrflaa and it would be great to have this 11.911r-hPW,. Please, The SQS is out. can anyone help? I have Also heen asked .to, verify a statement in this column la$t week ,concerning juices. defined as concentrate and those. which are reconstituted. I note that according 'W. my informants, Ron and Shirley Braid in Dashwoed, -Concentrate juices in the tins on the grocers' shelves were made from concentrated fruit (that is pure juice from oranges ''and .grapefruit, for instance) with Water added, • Reconstituted juices, I w.a .$ , told were made from water and. flavorings,. ,got on the telephone Monday and spoke to Susan Heard, home economist for the county of Huron. Although Miss Heard was not absolutely certain of the differences, she Promised to inquire at a conference she is attending this week with other home economists from Ontario. I .also telephoned the Centralia College of Agricultural Technology, home economics department. Miss Molly McGhee,. director, told me there are various methods used to process oranges and other fruits for drinking. She admitted she was not too familiar with all the different methods used by commercial canners and suggested I write to Miss Ruth M. Moyle, Ontario Food Council, Department of Agriculture and Food, Parliament Buildings, Toronto. I have done this and now await replies from Miss Moyle and Miss Heard. * * * In my conversation with Miss McGhee, I learned that nutritionists ,who have studied these things claim that the frozen orange juice concentrate is the best source of vitamin C - the cementing substance in the body, according to Miss McGhee. ' In some cases, the frozen juice even outshines fresh oranges for vitamin C. content - especially where oranges have been transported aboard trains from Florida or California and subject to a variety of temperature changes. Miss McGhee noted that - Please turn to page 15